This time of year I am all about comfort food. I have gotten into a routine of making a giant batch of something involving cheese and pasta and then eating it over the course of a few days. On the days when I have a container of comforting yumminess sitting in the fridge at work, I obsess about lunch time. Is 10:30 too early to eat lunch? There is something about crisp fall weather and cheesy pasta that go so well together.

I have been so excited to make this penne dish. I basically kept the entire batch to myself, and I think my family was fine with that. The whole vegetable thing must not have been super appealing to them, which I think is just plain weird.

Bring a large pot of salted water to a boil. Add 1/2 pound penne pasta and cook, stirring occasionally, until al dente. Drain.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil.

Add:

3 medium garlic cloves, very finely chopped

1 pound asparagus, cut into 1-inch lengths

Cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.

Add 2 cups of chicken stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add:

2 cups (10 ounces) shelled English peas or frozen baby peas, thawed

1/4 cup heavy cream

Boil over hight heat until the sauce has thickened, 3 minutes.

Stir in the penne and and cook until heated through. Remove from the heat and stir in:

2 tablespoons butter

1 tablespoon finely chopped fresh sage

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper

Transfer the pasta to bowls and serve immediately, passing additional Parmigiano-Reggiano cheese at the table.

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the ½ cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.